Tenderloin 300g Onions Half root
Ginger 3 tablets Carrot Half root
cilantro 2 roots Potato starch 200 grams
sugar 40g White vinegar 40ml
How to make Guobao Pork Traditional Northeastern Dishes: Illustration of How to Make Guobao Pork 1

Step 1

Soak potato starch for 15 minutes Traditional Northeastern dishes: illustrations of how to make pot-wrapped pork 2

Step 2

Shred the onions, ginger, carrots, and cut the coriander into sections and set aside The Northeastern Traditional Dishes: Illustration of How to Make Guobao Pork 3

Step 3

Cut the tenderloin into slices of about 4 mm Traditional Northeastern Dishes: Illustration of How to Make Guobao Pork 4

Step 4

Add some cooking wine salt and pepper and marinate for 10 minutes The key to traditional Northeastern dishes: Illustration of how to make pot-wrapped pork 5

Step 5

Tenderloin coated with dry starch Traditional Northeastern dishes: illustrations of how to make pot-wrapped pork 6

Step 6

At this time, the starch has been soaked. Remove the upper layer of water and add some oil. Traditional Northeastern dishes: Illustrated recipe of Guobaorou 7

Step 7

Add the marinated tenderloin to the soaked starch and mix wellTraditional Northeastern dishes: illustrations of how to make pot-wrapped pork 8

Step 8

Heat oil in pan Traditional Northeastern Dishes: Illustration of How to Make Guobao Pork 9

Step 9

Put the meat into the pot piece by piece Traditional Northeastern Dishes: Illustration of How to Make Guobao Pork 10

Step 10

Fry until golden brown, take it out and wait until the oil is slightly warmerWhen it starts to smoke, add the meat and fry again for 20 seconds. Traditional Northeastern dishes: illustrations of how to make pot-wrapped pork 11

Step 11

Leave the bottom oil in the pot, add the ingredients, sweet and sour sauce, add a little salt here or add some light soy sauce when preparing the sweet and sour sauce Traditional Northeastern dishes: illustrations of how to make pot-wrapped pork 12

Step 12

Add the meat and stir-fry quickly, then the dish is ready Cooking Tips for Guobao Pork

1. The ratio of sweet and sour sauce is one to one, with moderate sweetness and sourness. 2. Pasting is the key, use sticky potato starch 3. Re-frying can make the texture crispier 4. Add a little oil to the wet starch to prevent the meat from sticking when it is put into the pot